SAPPHIRE KARAOKE AND RESTAURANT

Proper cold holding temperatures — Inspector Note: Observed blue cheese dressing at 48°F and tomato sauce at 50°F inside of the top portion of the prep top cooler of the main kitchen. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that these foods had been prepared the previous day, therefore PIC voluntarily discarded these foods.